Dot's Corn Muffins

By Addie

This recipe is from the Taste of Home Budget Suppers book. The first time I tried it I was worried because it had sour cream in them and DH don't like sour cream. Apparently he didn't notice it because he ate 5 out of the 6 the recipe makes! I made them again yesterday for dinner and they went just as fast. These are so easy to make and so good. Hope you enjoy as much as we have. -Dorothy Smith, El Dorado, Arkansas

Ingredients

• 1/2 cup flour
• 1/2 cup cornmeal
• 3 Tablespoons sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 8 oz. sour cream

Preparation

Step 1

1. In a bowl, combine the flour, cornmeal, sugar, baking soda and salt. In another bowl, beat egg and sour cream; stir into dry ingredients just until moistened. Fill greased muffin cups 2/3 full. (I just sprayed with Pam)

2. Bake at 400 for 15 - 18 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Fantastic served with honey-butter!!!